Some desserts don’t just satisfy a sweet craving, they bring back memories. Aish El Saraya is one such classic. With caramel-soaked bread, creamy Ashta, and the gentle aroma of rose, this Lebanese dessert tastes like comfort, nostalgia, and a gentle hug for your soul.
About Aish El Saraya
Aish El Saraya is a traditional Lebanese and Middle Eastern dessert that literally translates to “Bread of the Palace.” The name itself tells you how luxurious and indulgent this dessert is. It is made using simple pantry ingredients. Yet, the final result looks elegant and festive.
This dessert is very popular during Ramadan, Eid, family gatherings, and special occasions. It is often served chilled, making it ideal after a long day of fasting.
What makes Aish El Saraya special is its beautiful contrast of textures. You get a crisp caramel-soaked bread base. On top of it sits a thick, smooth, and creamy layer of Ashta. The final garnish of pistachios and rose petal jam adds aroma, crunch, and color. It looks fancy. But trust me, it is very easy to make.
Why You Will Love This Dessert
- No oven required
- Uses basic ingredients
- Can be made ahead of time
- Perfect for Iftar and Eid
- Loved by kids and adults
- Rich, creamy, and aromatic
- Easy to customize
Once you try it, you will keep making it again and again.
What Is Ashta?
Ashta is a thick Middle Eastern cream. It is commonly used in desserts like kunafa, atayef, and warbat.
Traditional Ashta is made using milk, cream, and a thickening agent. For home cooking, this simplified version works beautifully. In this recipe, Ashta is made using:
- Milk
- Corn flour
- Thick cream
- Rose water
This gives a smooth, creamy, and stable layer that sets well.
Ingredient Notes and Substitutions
- Bread – Use white bread for best results. Brown bread changes the texture and flavor. Trim the edges if you want a cleaner look. Toast the bread until golden and crisp.
- Sugar – Regular white granulated sugar works best. Do not reduce too much, as caramel gives structure and sweetness.
- Milk – For creamier taste, use full fat milk. It gives a richer and creamier Ashta.
- Corn Flour – This helps thicken the cream. Do not substitute with cornmeal.
- Thick Cream – Nestlé cream works perfectly. You can also use fresh malai or heavy cream.
- Rose Water – Use good quality rose water. A little goes a long way.
- Pistachios – Always use unsalted pistachios. Freshly crushed pistachios give the best aroma.
Variations You Can Try
- Coconut Aish El Saraya – Add a little coconut cream to the Ashta. Garnish with toasted coconut flakes.
- Orange Blossom Version – Replace rose water with orange blossom water.
- Chocolate Twist – Drizzle melted chocolate on top for kids.
- Nut Mix – Use almonds and cashews along with pistachios.
- Individual Servings – Assemble in small dessert cups for parties.
Role of Desserts on the Iftar Table
Aish El Saraya makes a wonderful addition to your Eid celebrations. If you’re looking for more festive sweet ideas, do check out my Eid desserts collection, where you’ll find a variety of classic and easy dessert recipes for the occasion. Sweets and desserts bring comfort and joy after fasting. I think, Aish El Saraya is ideal to serve during Ifar and Eid because:
- It is cooling
- It is filling but not heavy
- Easy make ahead recipe
- It looks festive
Aish El Saraya
Aish El Saraya is truly a droolicious Middle Eastern dessert. It is creamy, aromatic, and comforting. Try this for your next Iftar party or Eid gathering. I am sure everyone will ask for seconds. Make it once. And you will keep making it again and again.
This post is part of “Joy From Fasting to Feasting,” a global Ramadan event hosted on my blog, where food bloggers from around the world come together to share dishes that define their Ramadan tables. Today’s recipe comes from Nasrin of Kitchen Maestro, whose beautiful take on this classic dessert reflects how traditional food carries comfort, heritage, and joy in every bite.
Nasrin’s approach is practical, reliable, and perfectly suited for home cooks. Her simplified, cornstarch-based Ashta offers a smooth, fragrant cream without complicated steps, making it ideal for Ramadan cooking, when energy is precious but traditions still hold deep meaning.
A heartfelt thank you to Nasrin and to every creator participating in this meaningful celebration of faith, culture, and food that nourishes far beyond the plate.
Frequently Asked Questions
Can I make Aish El Saraya ahead of time?
Yes. It actually tastes better when chilled overnight.
Can I use ready-made Ashta?
Yes. But homemade Ashta gives better texture.
Is this dessert very sweet?
It is moderately sweet. You can slightly reduce sugar if preferred.
Can I skip rose water?
Yes. But rose water adds the signature aroma.
Is this dessert kid-friendly?
Absolutely. Kids love its creamy texture.
Aish El Saraya
Aish El Saraya is a layered middle Eastern dessert made with caramelized toasted bread, thick cream (Eshta), crunched pistachio and rose petal jam.
Ingredients
- 10-15 pieces white bread toast
- 2 cups sugar
- 1 ¼ cup water
- 4 cups milk
- 5 tablespoons corn flour
- 170 g thick cream (Ashta)* I use Nestle cream
- 1 teaspoon rose water
- Some crushed pistachios and rose-petal jam for garnish
Instructions
How To Make Aish El Saraya
Cut the white bread toast into small pieces and place them in the oven until lightly toasted. Allow them to cool completely, then grind them in a food processor to get fine, smooth toasted bread crumbs. Set aside.
In a medium-sized pan, add sugar and ¼ cup water. Cook on low to medium heat, stirring continuously, until the sugar melts and caramelizes to a beautiful golden-brown color. This will take about 5–8 minutes.
Slowly and carefully add the remaining water to the caramelized sugar, stirring continuously. Be cautious while adding the water, as the hot caramel will bubble vigorously. Continue stirring until the sugar dissolves completely.
Once the syrup begins to boil, turn off the heat. Pour the hot caramel syrup over the toasted bread crumbs and mix well. Set aside to cool slightly.
In a medium pot, add milk and corn flour. Whisk well to ensure the corn flour dissolves completely without any lumps. Add the thick cream (Ashta) and mix well.
Place the milk and Ashta mixture on medium heat. Stir continuously until it thickens to a smooth and creamy consistency, about 10–15 minutes.
Turn off the heat, add rose water, and mix gently.
How to Assemble Aish El Saraya
In serving cups or glasses, add a layer of caramelized toasted bread crumbs. Top it with a generous layer of Ashta. Repeat the layers once more.
Allow the dessert to cool at room temperature, then refrigerate overnight to set completely.
Before serving, garnish with crushed pistachios and rose petal jam. Serve chilled and enjoy!
Notes
Serving Suggestions
- Serve after a light Iftar meal
- Pair with Arabic coffee or mint tea
- Add fresh rose petals for decoration
- Serve chilled on hot evenings
Storage Instructions
- Store in refrigerator
- Keeps well for 2–3 days
- Cover tightly to avoid drying
Do not freeze, as texture may change.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 548Total Fat: 14gSaturated Fat: 9gUnsaturated Fat: 5gCholesterol: 45mgSodium: 98mgCarbohydrates: 101gFiber: 1gSugar: 84gProtein: 7g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Rafeeda - The Big Sweet Tooth says
I am in love with the photography! So beautiful… I have made Eish al Saraya a couple of times and have loved it to the core… lovely idea of serving them in individual serves…